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Brazil — Best of Espírito Santo — 3-pack
Brazil — Best of Espírito Santo — 3-pack
Brazil — Best of Espírito Santo — 3-pack
Brazil — Best of Espírito Santo — 3-pack

Brazil — Best of Espírito Santo — 3-pack

800 g —
Regular price
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Quantity must be 1 or more

  • Producers — Jamilson Cezati, Valdeir Cezati, Sivanius Kutz
  • Region — Espírito Santo
  • Varieties — Red Catucai, Yellow Catucai
  • Terroir — 950-1000 masl, temperate tropical climate
  • Process — Washed

What's included

    Tastes like

    • Jamilson Cezati Lot 27 - Caramel + Peach + Creamy
    • Valdeir Cezati Lot 32 - Blackberry + Cacao nib + Smooth
    • Sivanius Kutz Lot 29 - Raspberry + Redcurrant + Juicy


    These three washed lots all exhibit qualities wildly different to classic expressions of Brazilian coffee. A balance of prominent fruit flavours, delicate textures and heightened acidity all come together to propose truly unique sensory experiences.

    Recommended brewing

    • Jamilson Cezati Lot 27 - Espresso or filter (Batch/drip, French Press, Chemex)
    • Valdeir Cezati Lot 32 - Pour Over (flat-bottom)
    • Sivanius Kutz Lot 29 – Pour Over (conical)


    If you're ordering whole beans, we recommend allowing the coffee to rest for at least 10 days after roast before brewing. If you're ordering ground coffee, use immediately.

    The Best of Espírito Santo 

    As with several other coffee-growing regions in Brazil, Espírito Santo’s harvest season doesn’t sync up with the sourcing programmes of many coffee roasters based abroad.

    And so, with none of the coffees making it onto cupping tables during sourcing visits to origin of these overseas roasters, they are usually destined for the domestic market.

    Outside of our sourcing activities, we recently visited our green coffee partners – Mió - to launch a collaborative agroforestry project – Sombra. During the trip, we were lucky enough to sample several coffees grown in Espírito Santo – these coffees represent the very best of what we tasted.

    Grown at 950-1000 masl, these coffees are further evidence that altitude might not be the variable that most effects quality. Instead, it’s likely that it’s the diversity of the soil microbiome in which the coffee is grown – directly impacted by the biodiversity of the surrounding habitat.

    Research in this area is being driven forward in Brazil by Professor Lucas Louzada of the Instituto Federal do Espírito Santo and it was him who introduced us to these coffees.

    Welcome to coffee produced in Espírito Santo, we think you’ll enjoy.


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